5 Best Millet Recipes Make Upma, Dosa, Cheela, Puri using Millets : Ragi, Rajgira, Bajra, Kuttu

Millet Upma | Millet Dosa | Breakfast Recipes Using Millets | Healthy Millet Recipe | Millet Dosa | Pearl Millet Recipes | Finger Millet Recipes | Buck-Wheat Recipes | Amaranth Millet Recipes | Ragi Dosa | Bajra Cheela | Kuttu Dosa | Rajgira Upma | Healthy Millet For Weight Loss | Millet Flour Recipes | Foxtail Millet | How To Cook Millet | Traditional Millet Recipes | Rajshri Food

Ingredients

Intro - 0:00

Bajra Cheela - 0:11
How To Make Cheela Batter
1 cup Pearl Millet Flour ( Bajra)
1 tbsp Ginger Garlic Green Chillies Paste
1 tsp Carom Seeds (untoasted)
1 tbsp Red Chilli Powder
1 tbsp Sesame Seeds (untoasted)
1/2 cup Dahi
1/4 cup Coriander Seeds (untoasted)
1/8 pinch Baking Soda
1 tsp Salt
1/2 cup Fenugreek Leaves
1/4 cup Green Garlic
Cheela Batter
1/2 cup Water
2-3 tbsp Oil
Sesame Seeds (untoasted)

Kuttu Dosa - 3:38
1 cup Buckwheat Flour
1/2 tsp Rock Salt
Water
2 Green Chillies
Curry Leaves
1 tbsp Peanuts
2 tbsp Coriander Leaves
1 cup Coconut (grated)
2 tbsp Curd
Salt
1/2 cup Water
1 tbsp Ghee
1 tsp Cumin Seeds
Curry Leaves
Cashew Nuts (chopped)
Ghee

Rajgira Upma - 9:01
1 & 1/2 tbsp Oil
1 tsp Mustard Seeds
1 tsp Cumin Seeds
18-20 Curry Leaves
1/4 tsp Asafoetida
2 Green Chillies (chopped)
1-inch Ginger (chopped)
1 Onion (chopped)
1/2 Green Capsicum (chopped)
3/4 tsp Turmeric Powder
1/2 tsp Red Chilli Powder
1/4 tsp Garam Masala
3/4 cup Amaranth/Rajgira (soaked & cooked)
2 tbsp Peanuts (roasted & crushed)
Salt To Taste
Coriander Leaves
Juice Of 1/2 Lemon
Peanuts
Coriander Leaves

Rajgira Puri - 12:39
2 cup Amaranth flour
1/2 tsp Rock Salt
1/2 tsp Red Chilli Powder
1 tbsp Coriander Leaves (chopped)
Water
1 tsp Oil

Dry Aloo Sabzi
2 tbsp Oil
1 tsp Cumin Seeds
10-15 Curry Leaves
7 Green Chillies (chopped)
5 Potatoes (boiled & diced)
3/4 cup Peanut (roasted & grounded)
Rock Salt
2 tsp Sugar
1/2 Lime Juice
2 tbsp Water
1/4 cup Coriander Leaves

Ragi Dosa - 17:01
1/2 cup Ragi Flour / Finger Millet Flour
1/4 cup Semolina
1/4 cup Rice Flour
2 cups Water
1/8 cup Coriander (chopped)
1/8 cup Onions (chopped)
1/4 tsp Asafoetida
1/2 tsp Cumin Seeds
1 Green Chilli (chopped)
Salt (as required)
Oil ( for greasing)
2 tsp Fruit Salt

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About Millets
Millets are a highly varied group of small-seeded grasses, widely grown around the world as cereal crops or grains for fodder and human food. Most species generally referred to as millets belong to the tribe Paniceae, but some millets also belong to various other taxa.

Millets are important crops in the semiarid tropics of Asia and Africa (especially in South India, Mali, Nigeria, and Niger), with 97% of millet production in developing countries. This crop is favored due to its productivity and short growing season under dry, high-temperature conditions.

Millets are indigenous to many parts of the world.[3] The most widely grown millets are sorghum and pearl millets, which are important crops in India and parts of Africa. Finger millet, proso millet, and foxtail millet are also important crop species.

Millets may have been consumed by humans for about 7,000 years and potentially had "a pivotal role in the rise of multi-crop agriculture and settled farming societies